公开(公告)号：KR100402418B1

公开(公告)日：2003-10-22

申请号：KR1020000015771

申请日：2000-03-28

Applicant: 한국식품연구원

Inventor： 한대석 ,  이영철 ,  김상희 ,  김영언 ,  송효남 ,  김석중

IPC: A23L2/38

Abstract: PURPOSE: A making method of a drink made from an onion extract and organic acid is provided to get an unscented and cleared drink of onion having improved functionalities. CONSTITUTION: The onion drink is prepared by the following steps of : (i) soaking washed and sliced onion in an organic acid solution for 12-36hr to remove the odor of onion ; (ii) adding 400wt% of hot water and 0.1-2wt% of organic acid to the deodorized onion and heating the mixture ; (iii) getting cleared onion extract by removing sediment from the boiled mixture ; (iv) adding 9-21% of sweetener, 0.1-0.5% of acidulant, 0.01-1.5% of spices, 0.05% of preservative, 0.02-0.5% of food coloring, 0.1-3% of nutriment reinforcing agent such as dietary fiber, mineral, Vitamin and amino acid, and 0.1-3% of health food material to 10-80% of the onion extract and drinking water ; (v) sterilizing at 86-121deg.C for 15sec-30min and filtrating the mixed solution and filling a container with the solution ; and then (vi) secondary sterilizing the solution before cooling and storing. One or more of citric acid, malic acid, acetic acid and tartaric acid can be used for the organic acid and the heath food material includes one or more of flavonoid and polyphenol compound, ginkgo leaf extract, chitin, chitosan and bile acid.

Abstract translation: 目的：提供一种由洋葱提取物和有机酸制成的饮料的制造方法，以获得具有改进的功能的洋葱的无味清酒饮料。 组成：洋葱饮料按以下步骤制备：（i）在有机酸溶液中浸泡洗涤和切片的洋葱12-36小时以除去洋葱的气味; （ii）将400重量％热水和0.1-2重量％有机酸加入脱臭洋葱中并加热混合物; （iii）通过从煮沸的混合物中除去沉淀物来清除洋葱提取物; （iv）加入9-21％的甜味剂，0.1-0.5％的酸化剂，0.01-1.5％的香料，0.05％的防腐剂，0.02-0.5％的食用色素，0.1-3％的营养补强剂如膳食纤维 ，矿物质，维生素和氨基酸，以及0.1％至3％的健康食品材料至10-80％的洋葱提取物和饮用水; （v）在86-121℃灭菌15秒-30分钟，过滤混合溶液并用溶液填充容器; 然后（vi）在冷却和储存之前对溶液进行二次灭菌。 有机酸可以使用柠檬酸，苹果酸，乙酸和酒石酸中的一种或多种，​​而健康食品材料包括类黄酮和多酚化合物，银杏叶提取物，几丁质，壳聚糖和胆汁酸中的一种或多种。

公开(公告)号：KR1019990000350A

公开(公告)日：1999-01-15

申请号：KR1019970023189

申请日：1997-06-04

Applicant: 한국식품연구원

Inventor： 권대영 ,  윤석후 ,  송효남

IPC: C12P7/64

Abstract: 본 발명은 유기용매 중에서 리파아제에 의해 글리세롤과 중간사슬 지방산의 에스테르화를 촉매함으로써 중간 사슬 글리세리드를 제조하는 방법에 관한 것이다. 본 발명에서는 미생물 기원의 여러가지 리파아제를 중간 사슬 글리세리드 합성반응의 촉매로 사용하고, 유기용매 중에서 글리세롤과 중간 사슬 지방산인 카프린산을 에스테르화하여 중간 사슬 글리세리드를 제조하였다. 본 발명에 의하면, 리파아제와 유기용매를 이용하여 고온 고압의 조건을 가하지 않고도 고수율의 중간 사슬 글리세리드를 제조할 수 있으므로, 이로부터 제조된 중간 사슬 글리세리드는 지방 대체 물질, 영양보조제 및 기능성 식품 소재로서 널리 이용될 수 있을 것이다.

公开(公告)号：KR1020010007675A

公开(公告)日：2001-02-05

申请号：KR1020000015771

申请日：2000-03-28

Applicant: 한국식품연구원

Inventor： 한대석 ,  이영철 ,  김상희 ,  김영언 ,  송효남 ,  김석중

IPC: A23L2/38

CPC classification number: A23L2/02 ,  A23L2/46 ,  A23V2002/00 ,  A23V2300/14

Abstract: PURPOSE: A making method of a drink made from an onion extract and organic acid is provided to get an unscented and cleared drink of onion having improved functionalities. CONSTITUTION: The onion drink is prepared by the following steps of : (i) soaking washed and sliced onion in an organic acid solution for 12-36hr to remove the odor of onion ; (ii) adding 400wt% of hot water and 0.1-2wt% of organic acid to the deodorized onion and heating the mixture ; (iii) getting cleared onion extract by removing sediment from the boiled mixture ; (iv) adding 9-21% of sweetener, 0.1-0.5% of acidulant, 0.01-1.5% of spices, 0.05% of preservative, 0.02-0.5% of food coloring, 0.1-3% of nutriment reinforcing agent such as dietary fiber, mineral, Vitamin and amino acid, and 0.1-3% of health food material to 10-80% of the onion extract and drinking water ; (v) sterilizing at 86-121deg.C for 15sec-30min and filtrating the mixed solution and filling a container with the solution ; and then (vi) secondary sterilizing the solution before cooling and storing. One or more of citric acid, malic acid, acetic acid and tartaric acid can be used for the organic acid and the heath food material includes one or more of flavonoid and polyphenol compound, ginkgo leaf extract, chitin, chitosan and bile acid.

Abstract translation: 目的：提供由洋葱提取物和有机酸制成的饮料的制作方法，以获得具有改进的功能的洋葱的无味和澄清的饮料。 规定：洋葱饮料通过以下步骤制备：（i）将洗涤后的切片洋葱浸泡在有机酸溶液中12-36小时以除去洋葱的气味; （ii）向除臭洋葱中加入400重量％的热水和0.1-2重量％的有机酸，并加热混合物; （iii）从煮沸的混合物中除去沉淀物，得到澄清的洋葱提取物; （iv）加入9-21％的甜味剂，0.1-0.5％的酸化剂，0.01-1.5％的香料，0.05％的防腐剂，0.02-0.5％的食用着色剂，0.1-3％的营养增强剂如膳食纤维 ，矿物质，维生素和氨基酸，0.1-3％的保健食品，占10-80％的洋葱提取物和饮用水; （v）在86-121℃下灭菌15秒-30分钟，过滤混合溶液并用溶液填充容器; 然后（vi）在冷却和储存之前对溶液进行二次灭菌。 柠檬酸，苹果酸，乙酸和酒石酸中的一种或多种可用于有机酸，并且保健食品材料包括一种或多种类黄酮和多酚化合物，银杏叶提取物，壳多糖，壳聚糖和胆汁酸。